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Showing posts from October, 2012

Roasted Cauliflower and Kabocha soup

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It is fall, it is fall, the leaves are falling EVERYWHERE!!! That means it's time for soup and spiced dishes to warm you. Kabocha squash is by far my favorite hard squash. I was introduced to it by Mioko Schinner when she made a vegan shabu shabu during a Japanese cooking class she conducted at McDougall's. It is delicious simply steamed or roasted even with very little or no seasoning. I came across this delicious looking recipe for a sweet potato cauliflower soup over at Manifest Vegan which became the starting point for this recipe. I kicked up some of the spices and of course dropped the oil and subbed the squash for sweet potato. It came out very tasty and warming. Just what I needed on this chilly morning. 

Roasted Cauliflower and Kabocha soup1 head of cauliflower garam masala pimenton val de sol chile powder 1 medium to large kabocha squash peeled and diced 1 onion diced 2 cloves of garlic diced 4 cups of vegetable broth 3 cups of water black pepper black sesame seeds or pumpkin s…

Real Deal Vegan Chili with Beans

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As a meat eater one of my favorite things to eat in the world was Texas chili con carne. You know the meat and chiles without any healthy beans to get in the way! I developed a pretty kick-ass version over the years. It combined some Mexican cooking methods that I learned from J. Wade Williams (a la Rick Bayless) and testing a few recipes from the web. The flavor breakthrough is all about using dried chiles and toasting them for maximum flavor. No chili powder from a jar!

So when I set out to convert that original recipe into a more life-sustaining dish sans the carne I knew I had to get it right. Flavor  is  of the utmost importance. But how do you get a meatless dish to taste like beef? I tried a few times and failed. I was attempting to replace the texture of chuck steak with chunk seitan. It was only mildly succesful. The real issue was not so much the mouthfeel of the seitan as much as it was the lacking in beefy flavor of the chili itself.
U my mami?This month I finally had a bre…

Tex-Mex Layered Enchiladas

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When I first started this whole healthy eating "thing" I was told that most people cook 4-6 dishes that they love and rotate through them over and over. My first reaction was "not me man!" "Variety is the spice of life!",  and "my taste buds get bored"...and other such hyperbole. Well truth be told the following recipe is made at our place almost every week. With little variation. My wife is out of town this week so I took the liberty of experimenting with it a bit. But the basic bones of the recipe are so solid and simple that you would really have to work hard at screwing this up.

This is the recipe that I will make for J. Wade Williams if I ever get the chance to cook for him again. Its the kind of tex-mex'ish-californicatin'- sort-of-new-fangled-"mexican"-dish that I think he would love.

One thing before we get started...I make this in an extra deep lasagna pan. It's 3 inches deep. If you use a regular casserole dish y…